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CloseJamón Ibérico and egg croquetas (Croquetas de jamón Ibérico con huevo)
You’ll need to begin this recipe 1 day ahead. Croquetas are a classic way to use up leftovers
27-Jan-10
Print This RecipeIngredients:
2 onions
8 whole cloves
2-3 bay leaves
1.25 litres (5 cups)milk
175 gm butter, coarsely chopped
320 gm plain flour
75 gm (½ cup)cornflour
200 gm jamón Ibérico, finely diced (see note)
6 hard-boiled eggwhites, finely chopped
½ tsp finely grated nutmeg
1 egg, lightly beaten
300 gm fine breadcrumbs (see note)
For deep-frying: vegetable oil
8 whole cloves
2-3 bay leaves
1.25 litres (5 cups)milk
175 gm butter, coarsely chopped
320 gm plain flour
75 gm (½ cup)cornflour
200 gm jamón Ibérico, finely diced (see note)
6 hard-boiled eggwhites, finely chopped
½ tsp finely grated nutmeg
1 egg, lightly beaten
300 gm fine breadcrumbs (see note)
For deep-frying: vegetable oil
Description & Method:
1 Take 1 onion and using the sharp end of the cloves, pierce through the bay leaves and into the flesh of the onion. Combine in a saucepan with milk, bring to the boil over medium heat, reduce heat to low-medium and simmer for 2-3 minutes. Remove from heat, cool to just warm (it must be cool or the following mixture will become lumpy), remove studded onion and discard.
2 Finely chop remaining onion. Melt butter in a heavy-based saucepan over low heat, add onion and sauté for 5-10 minutes or until translucent (don’t allow onions or butter to colour). Add 160gm plain flour, a little at a time, mixing continuously, using a wooden spoon, until smooth, add cornflour and mix until smooth and silky. Add infused milk, a little at a time, stirring continuously, making sure that the milk is completely amalgamated before adding more, cook for 5 minutes, then add jamón. Continue cooking for 30 minutes, stirring frequently, until mixture is the consistency of double cream (resist the temptation to scrape up anything caught in the bottom of the pan that might colour the sauce). Add eggwhite, nutmeg and 1 tsp sea salt. Transfer to a wide tray, cover closely with plastic wrap and refrigerate overnight.
3 Using clean, lightly floured hands, take a heaped tablespoon of jamón mixture, roll in remaining flour, shape into a croqueta, dip in beaten egg, roll in breadcrumbs, shaking off excess, and place on a tray. Repeat with remaining mixture.
4 Heat oil in a deep-fryer or deep saucepan to 175C and cook croquetas, in batches, for 3-4 minutes, turning occasionally, until golden. Drain on absorbent paper, scatter with sea salt and serve immediately.
Note: Frank Camorra uses Japanese panko breadcrumbs, which produce a crunchier result than normal crumbs.
Jamón Ibérico and panko breadcrumbs are both available in Maleny Supa IGA
RECIPE Frank Camorra, MoVida PHOTOGRAPHY William Meppem STYLING Emma Knowles and Michele Finato
2 Finely chop remaining onion. Melt butter in a heavy-based saucepan over low heat, add onion and sauté for 5-10 minutes or until translucent (don’t allow onions or butter to colour). Add 160gm plain flour, a little at a time, mixing continuously, using a wooden spoon, until smooth, add cornflour and mix until smooth and silky. Add infused milk, a little at a time, stirring continuously, making sure that the milk is completely amalgamated before adding more, cook for 5 minutes, then add jamón. Continue cooking for 30 minutes, stirring frequently, until mixture is the consistency of double cream (resist the temptation to scrape up anything caught in the bottom of the pan that might colour the sauce). Add eggwhite, nutmeg and 1 tsp sea salt. Transfer to a wide tray, cover closely with plastic wrap and refrigerate overnight.
3 Using clean, lightly floured hands, take a heaped tablespoon of jamón mixture, roll in remaining flour, shape into a croqueta, dip in beaten egg, roll in breadcrumbs, shaking off excess, and place on a tray. Repeat with remaining mixture.
4 Heat oil in a deep-fryer or deep saucepan to 175C and cook croquetas, in batches, for 3-4 minutes, turning occasionally, until golden. Drain on absorbent paper, scatter with sea salt and serve immediately.
Note: Frank Camorra uses Japanese panko breadcrumbs, which produce a crunchier result than normal crumbs.
Jamón Ibérico and panko breadcrumbs are both available in Maleny Supa IGA
RECIPE Frank Camorra, MoVida PHOTOGRAPHY William Meppem STYLING Emma Knowles and Michele Finato